Whole30 Makdous
Elevate your Whole30 journey with this irresistible spin on a classic Middle Eastern favorite—Whole30 Makdous. This recipe features tender baby eggplants, delicately blanched and stuffed with a vibrant and aromatic mixture of finely chopped walnuts, sweet red bell pepper, and garlic, all perfectly seasoned with ground cumin, ground coriander, and a touch of heat from crushed red pepper flakes. Preserved in a brine of fresh lemon juice and Whole30-compliant olive oil, these pickled stuffed eggplants boast a tangy, savory kick that makes them a nutritious and satisfying addition to your meal prep. Ready in just under an hour and packed with bold flavors, this Makdous is not only Whole30-friendly but also a delightful fusion of traditional and clean eating. Serve as a zesty appetizer, a topping for salads, or enjoy straight from the jar—it's a guaranteed showstopper for any occasion. Perfect for clean eaters and lovers of Mediterranean cuisine alike!
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Recipe Information
Ingredients
- 10 pieces baby eggplants
- 3 tablespoons sea salt
- 1 cup lemon juice
- 1 cup walnuts
- 1 large red bell pepper
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon crushed red pepper flakes
- 2 cups whole30 compliant olive oil
Instructions
Begin by washing the baby eggplants thoroughly and trim off the green stalks. Using a knife, make a slit along one side of each eggplant, being careful not to cut it entirely through.
In a large pot, bring a generous amount of water to boil. Add 2 tablespoons of sea salt to the boiling water.
Blanch the eggplants in the salted boiling water for about 7-10 minutes, or until they start to become tender but are not fully cooked. They should still hold their shape.
Remove the eggplants from the boiling water and place them on a clean kitchen towel to drain and cool.
While the eggplants cool, prepare the stuffing. Finely chop the walnuts, red bell pepper, and garlic cloves.
In a mixing bowl, combine the chopped walnuts, red bell pepper, garlic, ground cumin, ground coriander, crushed red pepper flakes, and 1 tablespoon of sea salt.
Divide the stuffing mixture and gently fill each eggplant through the slit you made earlier.
In a sterilized glass jar or multiple jars, arrange the stuffed eggplants, pressing down slightly to pack them tightly.
Once all the eggplants are packed in the jar, pour lemon juice over them to pickle slightly.
Fill the rest of the jar with Whole30 compliant olive oil, ensuring the eggplants are fully submerged to preserve them.
Seal the jar and store at room temperature away from direct sunlight for 4-5 days to allow the flavors to develop.
Once the desired flavor is achieved, refrigerate where they can be stored for several weeks.
Nutrition Facts
Calories |
5226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.7 g | 712% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20962 mg | 911% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 49.7 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3507 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
